Apple & beer donuts
Apple

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

  1. 500 mL (2 cups) pastry flour
  2. 250 mL (1 cup) cornmeal
  3. 60 mL (¼ cup) sugar
  4. 15 mL (1 tbsp.) baking powder
  5. 15 mL (1 tbsp.) ground cinnamon
  6. 0.5 mL (⅛ tsp.) salt
  7. 250 mL (1 cup) blonde or white alcohol-free beer
  8. 3 eggs
  9. 60 mL (¼ cup) melted butter
  10. 15 mL (1 tbsp.) orange zest (about 1 orange)
  11. 45 mL (3 tbsp.) orange juice
  12. 5 mL (1 tsp.) pure vanilla extract
  13. 3 apples, diced
  14. Sufficient amount, canola oil for frying
  15. To taste, icing sugar for dusting

Directions

  1. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, cinnamon and salt. Set aside. 
  2. In another bowl, whisk together the beer, eggs, butter, orange zest, orange juice, and vanilla. Incorporate the liquid ingredients into the dry ingredients until batter is just moistened. Add the apples.
  3. Heat a large saucepan filled with 5 cm (2 in.) of oil until an instant read thermometer reads 190°C (375°F). 
  4. Carefully drop heaping tablespoons (15 mL) of batter into hot oil. Fry a few balls at a time until golden brown, about 2 minutes per side. 
  5. Using tongs, carefully remove donuts from oil, place on paper towel to drain, and dust with icing sugar.
  6. Serve donuts warm, topped with French vanilla ice cream.

Chef’s secret

Crunchy and sweet, Cortland apples retain their shape when cooked and give excellent results.

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